MALLORCA SLOW-ROASTED LAMB SHOULDER - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2.25kg high-quality shoulder of lamb, bone in
• 3 tablespoons olive oil
• 1 head of garlic, halved
• 3 onions, thinly sliced
• 3 carrots, halved lengthways and widthways
• 2 celery sticks, each cut into 3
• 1 large leek, trimmed, halved lengthways and cut into 3
• 4 small vine-ripened tomatoes, halved
• handful of fresh rosemary
• 2 fresh bay leaves
• handful of fresh thyme sprigs
• 1 bottle Spanish red wine
• 300ml fresh jellied chicken stock